Growing up, there was always a large pot of spaghetti on the stove for us to eat on for days! It was one of those meals that could feed the whole family and still leave you with leftovers for the next day. This recipe brings together two of our recipes – our Red Sauce and Marinara Meatballs – to create the perfect Spaghetti & Meatballs. It’s hearty, comforting, and full of the classic flavors we grew up loving.
We encourage you to read the entire recipe before starting to ensure you’re using the proper equipment.
Be sure to comment below or tag us on social media if you’ve tried this recipe!
From the TREAT$ kitchen
Spaghetti & Meatballs
Yield
This recipe makes about 6-8 servings, depending on your serving size.
Ingredients
Equipment
- Silicone spoon *
- Large nonstick pan or pot
Instructions
- Combine the ingredients for the Marinara Meatballs until just combined. Roll the mixture into 12–15 meatballs. Set aside.
- Heat the oil in a large, deep skillet or sauté pan over medium heat.
- Add the meatballs in a single layer and lightly sear for 1–2 minutes per side. The meatballs do not need to be cooked through.
- Remove the meatballs from the pan and set aside.
- Using the same pan, add the ground beef.
- Break the beef apart as it cooks and brown until fully cooked.
- Drain excess grease if needed.
- Add 1 onion and 1 bell pepper to the browned ground beef.
- Cook for 3–4 minutes, or until the vegetables have softened and the onion is translucent.
- Add 2 cloves garlic and cook for about 30 seconds, until fragrant.
- Stir in the entire can of tomato paste and cook for 1 minute.
- Add 1 (15 oz) can Hunt’s Tomato Sauce, sugar, red pepper flakes, ¾ tsp salt, and ½ tsp black pepper.
- Stir until everything is well combined.
- Return the seared meatballs to the pan.
- Spoon the sauce over the meatballs, then cover the pan.
- Reduce the heat to low and allow the sauce and meatballs to simmer together for 20–25 minutes, occasionally spooning the sauce over the meatballs.
- The meatballs are done when they reach an internal temperature of 160°F.
- While the sauce and meatballs simmer, bring a large pot of salted water to a boil.
- Cook the thin spaghetti or angel hair according to the package directions until al dente.
- Reserve about ½ cup of pasta water, then drain the noodles.
- Add the cooked pasta to the sauce and gently toss to coat. If the sauce is too thick, add a splash of the reserved pasta water. Or plate the pasta and spoon the meat sauce over the top.
- Add the meatballs and spoon additional sauce over everything.
- Finish with grated Parmesan cheese and fresh parsley, if desired. Serve with garlic bread and/or a side of salad.
Notes
- Don’t fully cook the meatballs when searing them.
- They’ll finish cooking while simmering in the sauce.
- Taste the sauce before adding additional salt.
- For the best texture, cook the pasta al dente so it holds up when tossed with the sauce.
TREAT$ by Emoni · treatsbyemoni.com
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